Parzybroda - Polish Sauerkraut and Sausage Soup

Ingredients

• 2 cups (470ml) sauerkraut, drained 2 cups (470ml) sauerkraut, drained
• 1 lb (450g) Polish kielbasa or smoked sausage, sliced 1 lb (450g) Polish kielbasa or smoked sausage, sliced
• 2 medium carrots, peeled and diced 2 medium carrots, peeled and diced
• 2 medium potatoes, peeled and diced 2 medium potatoes, peeled and diced
• 1 medium onion, chopped 1 medium onion, chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 18g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, sauté the sausage over medium heat until browned. Remove the sausage from the pot and set aside.
2. 2.
   In the same pot, add the onions and garlic. Sauté until the onions are translucent.
3. 3.
   Add the sauerkraut, carrots, potatoes, bay leaf, and dried thyme to the pot. Stir well to combine.
4. 4.
   Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat to low and simmer for 20 minutes, or until the vegetables are tender.
5. 5.
   Return the sausage to the pot and simmer for an additional 10 minutes to allow the flavors to meld together.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Remove the bay leaf before serving.
8. 8.
   Ladle the soup into bowls and garnish with fresh parsley.

Treat your ingredients with care...

• Sauerkraut — Rinse the sauerkraut under cold water before using to reduce its sourness if desired.
• Polish kielbasa or smoked sausage — If you prefer a milder flavor, you can opt for a less smoky sausage variety.

Tips & Tricks

• For a richer flavor, you can brown the sausage before adding it to the soup.
• If you prefer a thicker soup, mash some of the cooked potatoes against the side of the pot to release their starch.
• Serve the Parzybroda with a dollop of sour cream for added creaminess.

Serving advice

Serve the Parzybroda hot in bowls, garnished with fresh parsley. Accompany it with crusty bread for a complete and satisfying meal.

Presentation advice

To enhance the presentation, you can drizzle a swirl of olive oil on top of the soup and sprinkle some smoked paprika for a pop of color.